Goodman Fielder Food Service


Posted on 14th November 2016
Sriracha is the hottest sauce in town and chef Ben shows you how to recreate this favourite sauce by using this season's fresh ingredients that is sure to impress your chilli head patrons.
Makes 10, scale as needed.


500 g Long red chilli
1 kg Red capsicum
15 each Cloves
15 g Brown sugar
20 g Salt
150 mL Water
250 mL Vinegar


Sriracha ingredients

For this recipe, we’re going to split up each of the various elements.

Step 1 – Chop Ingredients

Chop the chilli and capsicum retaining seeds and membranes, and place them into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.

Prepare Ingredients

Step 2 – Transfer the Puree

Transfer the puree into a large glass container such as a large jar or pitcher.

Cover your container with plastic wrap and place it into a cool, dark location for 3 to 5 days, stirring once a day.

The mixture will begin to bubble and ferment. Scrape down the sides during each stirring.

Rewrap the jar or pitcher after every stirring and return to a cool, dark place until your mixture is bubbly.

Transfer Puree

Step 3 – Strain Mixture

Pour the fermented mixture back into your blender with vinegar; then blend until smooth.

Strain the mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce.

You can discard the remaining pulp, seeds, and skin left in strainer.

Strain Mix

Step 4 – Bring It Back To The Boil

Place a saucepan on a burner and bring your sauce to a boil, stirring often, until it reduces to your desired thickness. This should take about 5 to 10 minutes.

You can skim the foam if desired.

Heat over stove

Step 5 – Cool To Room Temperature

Remove the saucepan from the heat and let your sauce cool back to room temperature. The sauce will thicken a little when you cool it down.


Step 6 – Transfer To Jars

Transfer your sauce to jars or bottles and refrigerate.

Sriracha Plated

This sauce is a great spicy addition in a commercial kitchen. To get you started, here I’ve served it up with fresh prawns, a vegetable stir fry,  fried chicken and a crispy-skin salmon with soba noodles which just goes to show it’s versatility. See what you can come up with.

Sauce Jar

Plated with salmon

Served with scampi

Stir Fry


Message from chef Benjamin Nicholls

Benjamin Nicholls

The fresh ingredients are the key to this Sriracha sauce – it’s easy to make and can add a seriously flavoursome kick to your dishes and menu! This one is a sure favourite.

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